I don't even know his last name, but I've been acquainted with Frank for years, (Let It Grow Organic Gardens). My first job upon moving to town was with Laurey's Catering. Across from the shop on Wednesday afternoons, farmer's market was held. Frank would skip across the street with a box full of impressive little squashes for the walk-in cooler. A collective peek into the box would prompt plenty of oohing and ahhing from us shop gals. What is it about little versions of regular sized things?
I have since moved on from Laurey's, but Frank is still master of the mini squash trade, (and much, much more), offering his fragile harvest at the nearby neighborhood market. I still geek out on the tiny, early squash. They are so sweet displayed in a beautiful shallow basket with their little blooms attached. An absolute treat to eat and first tender preview to summer's unfolding abundance. Thanks Frank, for years of such precious, miniature delights.
Sauteed Young Squash with Goat Cheese Stuffed Blossoms:
*A pile of young assorted squashes, some with blossoms attached
*1/2 cup goat cheese
*1 vidalia onion, sliced
*2-3 Tbsp butter
*sea salt and pepper
Gently rinse squashes. Slice off the blossoms. Heat butter in a cast iron pan over medium heat. Add onion. Reduce heat to med/low. Saute until soft. Add the squashes, stirring often. Salt and pepper to taste. Meanwhile, place goat cheese in the corner of a ziplock bag. Cut off the corner tip of bag with scissors. Pipe a small amount into each blossom, twisting blossom top to close. Transfer onion and squash to a serving dish with a slotted spoon. Set aside. Place stuffed blossoms in pan, turning gently to briefly brown each side. Remove from pan and place on top of sauteed squash. Serve immediately.